I made these delicious veggie burgers for the first time earlier this evening, and they were a hit!

I’d never made them before because they seem so messy to make, and like a lot of work…. But these were seriously a cinch! So I had to share.

They’d probably look better with black beans, but all I had were red kidney beans (no wonder, because I never eat them)….

Anyway, here’s the recipe:


1 15-oz can beans/1.5 cups cooked beans (black beans, pinto, red kidney)
1/2 cup salsa
1 oz sliced onion (or more, to taste)
1.5 cups bread crumbs (I use spelt or wholest grain possible)
1 tsp cumin
pepper (to taste)

Note: You can probably sneak some spinach, carrot or beets in there too to amp up the nutritional value.


1. Pour the beans and the salsa into your food processor, and blend until smooth.
2. Add in the onions, cumin, 1 cup of the bread crumbs, pepper, and blend.
3. Pour the mixture into a bowl.
4. Get (just a little) messy, and use your hands to make 8 nice-sized patties. As you form them, gently press both sides of the burgers in the remaining bread crumbs, and place them on a pan or baking sheet lined with parchment paper.
5. Let them set in the refrigerator for 15-30 minutes while you prepare other parts of your meal (or clean up or make the kids’ lunches!).
6. Bake in preheated oven at around 350ºF for around 20-25 minutes (I’m not really sure about the timing — I just waited ’til they browned a little bit), turning once.

Stick them in a fresh, lightly-toasted, whole-grain bun or bagel, and top ‘em up (Daiya, Vegenaise, veggies, Dijon, the works!).

Oh! And they freeze really well, too…! Just stick one in the toaster, flipping once, and it’s ready to munch.

Bon appetit!


xo Haley-O


Whenever I go to one of my favourite health food stores in Toronto, Organic Abundance, I not only stock up on wholesome goodies, but also knowledge. They’ve got some wise vegans over there, including one Jennifer Laur.

Jennifer Laur is a raw vegan, and she — like a growing number of peeps from all walks across the globe — are loving this eco-friendly and truly tasty way of life.

Maybe it’s the trademark youthful glow of these raw vegans (Jennifer looks amazing), I’m not sure…. But, I want to get ON THAT! I mean, it makes sense. When you cook something, as the theory goes, you’re killing all its key nourishing enzymes. While I don’t believe one has to go completely raw to reap the benefits, I do think the more raw you eat the better. I certainly feel better since I’ve consciously added more raw into my diet.

So, Gorgeouses, meet Jen. Jen? Meet the Gorgeouses. Jen’s going to help us add more raw into our diets by bringing on the scrumptious recipes now and then. Starting with this delightful raw vegan Caesar Salad. I tried it just tonight. And, while it doesn’t taste EXACTLY like Caesar (I may have used too much lemon juice, and I didn’t have any coconut on hand), I loved it, and, more importantly, my picky little eaters each ate A BOWL of salad drizzled with it. So, there you go. TRY IT!



1 head romaine lettuce
1 cucumber, chopped
1 red pepper, chopped
1/2 cup red onion, chopped
1 large carrot shredded
1/2 cup dried coconut, grated


2 tbsp olive oil
1 lemon, juiced (2 tbsp max, I’d say)
1 tbsp honey (vegans who don’t eat honey can substitute with 1tbsp agave nectar)
1 large garlic clove, pressed
1/2 tsp sea salt
1/4 cup pumpkin seeds, ground


1. Combine the lettuce, cucumber, red pepper, onion, carrot and lettuce in a large bowl.
2. Mix all the dressing ingredients together in a bowl.
3. Pour dressing over salad. Toss well, and serve!

Again, I didn’t have coconut on hand, and I decided to omit the onions. So, I’d say these two items are optional. The shredded carrots, however, are a must. Their juice somehow adds to the richness and texture of the dish. ENJOY! And let us know what you think!

Thank you Jen!

xo Haley-O

The Monkey actually ASKED me to make muffins today. And she LOVED these ones. She loved them even more, she claimed, than her favourite STARBUCKS muffins. SO THERE! Ha!

So, I try to keep this blog as vegan as possible. And I’m finding so many baking recipes I love call for eggs. Without further ado, then, I give you vegan egg substitutes — good for vegans AND those who, like me, couldn’t crack an egg properly if their life depended on it….


For one egg, grind 1 tablespoon of flax seeds (or just measure 2.5 tablespoons of ground flax seeds) and mix with 3 tablespoons water. The mixture will become thick and gooey as you beat it. If the recipe you’re using is already pretty wet, you may be able to skip the water — just blend the flax in well. Of course, the best part about substituting eggs with flax (aside from happier hens) is the omega 3 factor! Ground flax is a great source of omega 3 fatty acids.


For one egg, mash half a banana! EASY! Just, be careful: only use this egg replacer if you don’t mind your baked goods tasting a wee bit like banana….

These are my favourite egg substitutes because they’re so easy and available…. But, there are others. See HERE for more on the above ideas and other great egg substitutes.

In the meantime…, I give you your muffins, Gorgeouses!

(Makes 12)

2 cups oat bran (preferably a hot cereal mix — get your high fiber!)
1 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp sea salt
1/2 tsp ground cinnamon
1/2 cup milk substitute (I used rice milk)
1/2 cup canola oil (or vegetable oil of your choice)
1 organic egg or egg replacer (beaten)(see above)
1/2 cup maple syrup
3/4 cup raisins
1/4 cup ground walnuts (grind a small handful of whole walnuts)


1. Preheat oven to 375°F and grease muffin tin.

2. Combine all the dry ingredients in a large bowl.

3. Combine the wet ingredients in a separate bowl.

4. Pour the dry mixture into the wet, and combine until just blended.

5. Spoon the mix into the muffin tin.

6. Bake for 20 minutes (or until they look ready to you — golden…).

7. Let cool for 5-10 minutes. And ENJOY!

Let me know what you think and, of course, any tips or variations you have!